Quick Pizza Dough

This quick pizza dough, which is incredibly simple to make and requires only 1 hour to rest, means that homemade pizza on a weeknight is now a reality.

A person dusting flour over a ball of quick pizza dough on a wooden table.

Many pizza doughs require a lengthy initial rise—overnight or longer—and sometimes a second rise. The result can be impressive. There’s just one problem with that. Pizza crazings wait for no one—and, by extension, no dough. Rather than compromise quality, we turn to this godsend of a quick pizza dough that’s easy to work with and doubles in an hour. It’s from the same folks who created a riff on white pizza with mushrooms and ricotta.–Renee Schettler

Quick Pizza Dough

  • Quick Glance
  • (2)
  • 10 M
  • 1 H, 15 M
  • Serves 4 | Makes enough dough for two (12-inch | 30-cm) pizzas
5/5 - 2 reviews
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In the bowl of an electric mixer fitted with the dough hook, combine the warm water, sugar, and yeast. Let sit for 5 minutes.

Add the flour, oil, and salt and mix on low speed until the flour is incorporated, about 1 minute.

Increase the speed to medium and mix until the dough is smooth, 4 to 8 minutes. Place the dough in a lightly oiled bowl, cover, and let rise for 1 hour in a warm place.

Once the dough has finished rising, punch it down and divide it in half (each half will be about 14 oz [400 g]). Knead each piece on a lightly floured surface for 1 minute. Cover both dough balls with a clean cloth and allow to rest for 10 minutes.

Proceed as directed with your pizza recipe.

Print RecipeBuy the The Bite Me Balance Cookbook cookbook

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Recipe Testers' Reviews

I make a lot of pizza at home. A lot. The dough in this recipe is particularly good. The method is easy enough for a beginner and the finished product is decent enough to meet approval from seasoned bakers. I used a combination of 00 flour (324 grams) and white flour (228 grams) because that's what I had on hand and it was fine.

The resulting crust was airy and elastic. I did think that the 1 tbsp of sugar was too much but it didn't really affect the taste of the finished product.

This is a quick and easy recipe for when the urge for pizza strikes. The dough is the easiest one I have ever made, it only required 4 minutes of mixing on low (my stand mixer seems to be quite vigorous!) to come together. It rose perfectly within an hour.


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  1. I can’t believe how fast this dough came together. Usually we make the New York Style pizza from this site, but that requires an overnight rest. I love that we can have pizza on a weeknight without planning ahead!

    1. Right, Angelene?! This is definitely one to keep in your back pocket. Thanks so much for taking the time to let us know.

  2. I was wondering if this dough can be frozen and if so at what stage would you freeze it! There are only two of us now as our children are grown and as much as we each would like our own 12” pizza I believe we need to restrain ourselves! 😉

    1. Laughs. Don’t we all, Patricia! Yes, pizza dough generally freezes very well, and I think this would, too. After the 1 hour rise, deflate the dough and wrap it in plastic wrap. I usually double wrap – once with plastic wrap and then inside a bag. Freeze until you’re ready to use it and you can thaw overnight in the fridge or at room temperature for a few hours. Once thawed, just proceed with the recipe.

  3. I made this mushroom/ricotta pizza again since my review (added bacon this time!!) and I realize I should expand on the dough process. The yeast proofs beautifully in little more than the time it takes to measure out the flour, salt, and oil. Five minutes max. My KitchenAid on low had the dough blended in four minutes. It rose perfectly in an hour. The dough was elastic for kneading, and I rolled each ball out with a rolling pin on a pizza peel dusted with semolina for easy sliding onto the hot stone. This dough is the perfect base for whatever toppings grab your fancy.

    1. Thanks, Lisa. We so appreciate you sharing more details and love the suggestion of adding bacon!!

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